Simple & Savory...

Basil Chickpea Zucchini Cakes

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This new recipe started out as a riff on my Curried Chickpea Veggie Burgers. I have a thigh-high bush of basil in my garden that I’m having trouble keeping up with. I thought a basil version of the veggie burgers might be nice. But then I got going, and as usual things adapted and shifted. I realized what I’d created wasn’t going to hold up well as burgers... but that didn’t mean it wouldn’t be good.


At the point before I added the oat flour and eggs, I considered stopping and leaving it as a raw salad. It tasted really fresh and yummy straight out of the food processor. But I knew it would be too 'raw-oniony' for my husband. And once it was finished cooking I was glad that I kept going.


I baked it in a 9x12 pan and then cut it into square cakes. Believe me when I tell you that I make a lot of meals that will never show up on this site. Not that they aren’t good (or at least edible), but they don’t have that special something that warrants the showcase of a blog (not to mention all of the work that goes into writing it up, sorting and editing photos, and creating and uploading the pages).


Well, this one is worth sharing, for sure. It tastes light and fresh, yet is satisfying. It also just looks so darned pretty. Something about it makes be think vegetarian crab cakes, there a similar flaky texture yet depth of flavor.


Of course it’s also grain-free, gluten-free, dairy-free, nut-free, vegetarian, and made with all fresh whole foods. You know, that’s just how I roll :)


I put it on a crusty bread for my husband and ate mine with some leftover yamani rice. Avocado on top, of course. I’ll bet Heidi Swanson's saffron yogurt would also go great here.


And don't forget to check out my extensive post on how to cook beans for the best flavor and least gas. My husband no longer complains when I make meals with beans!








Recipe for Savory Basil Chickpea Zucchini Cakes





2 zucchinis- grated and drained/pressed

1 small red onion- chopped

1 teaspoon ground cumin

1 teaspoon black pepper

2 teaspoons salt

2 1/2 cups chickpeas (garbanzo beans)- drained

1 cup fresh basil leaves- roughly chopped, light packed

Juice of 1 lemon

1 tablespoon olive oil

1/4 cup oat flour (or just finely ground traditional oats)

4 eggs




Heat oven to 350F (175C).


Grate the zucchinis, salt generously, and place in a fine strainer for 15-20 minutes, pressing the liquid out as much as you can every 5 minutes or so. Then press the top with paper towels to absorb any extra liquid.


In a food processor, combine the ingredients from the red onion through the olive oil. Blend until all ingredients are roughly chopped, but not pureed.


Add the drained, grated zucchini and process again until combined.


Add the oat flour and eggs and process one more time to blend thoroughly.


Generously grease a 9x12 baking dish with olive oil. Pour the batter into the dish and spread to even and smooth.


Bake for about 25 minutes until fully set and starting to brown lightly.


Let cool to room temperature and cut into whatever size cakes you prefer.


Serve straight up, on toasty bread, with whole brown rice, with avocado and greek yogurt, or any other way you might like.






Ask me anything or leave a comment here.